These indulgent salted caramel cookies have a caramel-infused dough enveloping chunks of decadent dark chocolate.
These are really delicious biscuits, and we think they're best saved for the grown up. It's worth getting a really good quality dark chocolate, as you'll really taste the difference in the final bake. Feel free to make you own, homemade caramel sauce if you wish, but it's easier just to use a jar of ready made stuff, and this doesn't effect the final taste as much as the chocolate. The salt absolutely must be flakey sea salt, otherwise they will taste far too salty. Make sure to get these biscuits out of the oven when they are still a tiny bit soft. Cooling them on a rack will allow them to firm up and too long in the oven can make the cookies too brittle.
Ingredients
- 150g plain flour
- 150g unsalted butter
- 50g caster sugar
- 50g soft brown sugar
- ¼ tsp bicarbonate of soda
- 100g dark chocolate, roughly chopped
- 1 egg
- 1 tsp sea salt
- 3 tbsp caramel sauce
WEIGHT CONVERTER
Method
- Pre-heat oven to 180°C/230°F/Fan 160°C/Gas Mark 4. Mix the flour, sugar and bicarbonate of soda in a large mixing bowl.
- Melt the butter over a low heat. Add the egg to the dry ingredients and mix.
- Add the melted butter, caramel sauce, chopped chocolate and salt and mix well.
- Leave the dough to rest for 10 minutes. Line two flat baking trays (or do in two batches).
- Dollop six large spoonfuls of the mixture per tray, leaving space for them spreading, Smooth gently with the back of the spoon.
- Bake for 15 minutes or until golden brown. Cool on a rack.
Top tip for making salted caramel cookies:
Try switching the salt and caramel sauce for peanut butter, or add in some chopped pecans for a nutty twist.
You might also like:
Chocolate chip cookies (opens in new tab)
Sugar cookies recipe (opens in new tab)
Peanut butter cookies
Octavia Lillywhite is an award-winning food and lifestyle journalist with over 15 years of experience. With a passion for creating beautiful, tasty family meals that don’t use hundreds of ingredients or anything you have to source from obscure websites, she’s a champion of local and seasonal foods, using up leftovers and composting, which, she maintains, is probably the most important thing we all can do to protect the environment.
-
Gluten free biscuit recipe with no added sugar
Our gluten free biscuit recipe uses chocolate as the sweetener making them deliicous and squidgy.
By Jessica Dady • Published
-
Chocolate bar cookies
Leftover nuts and selection box chocs both get a purpose in this straightforward cookie recipe – great for the kids (big or little) in the family.
By Rose Fooks • Published
-
Low-sugar chocolate chip cookies
These low-sugar chocolate chip cookies are perfect if you're looking for something low in sugar but still sweet to make for the kids
By Octavia Lillywhite • Published
-
Rosemary Conley's beef steak pie
This healthy beef steak pie is packed with a lean meat and topped with a delicious flaky golden pastry topping.
By Rosemary Conley • Published
-
Naan bread
You don't need a traditional clay oven to make naan. Learn how to make naan bread in a frying pan - for wonderfully light, fluffy bread every time...
By Sue McMahon • Published
-
Chicken and bacon risotto
Chicken and bacon risotto is a quick and easy meal for the whole family. Our recipe takes just 40 minutes to prep and cook...
By Sue McMahon • Published